Corn Muffins

Ingredients

• To three pints of corn meal
• a pint of blood-warm water
• a teacupful of baker's yeast
• a teaspoonful of salt

Method

1. 1

   Mix all ingredients well and bake in rings.

2. 2

   Prepare at night for use the next morning.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 19. The excerpt below is the record exactly as published.

Corn Muffins. To three pints of com meal add a pint of blood-warm water, a teacupf ul of baker's yeast, and a teaspoonf ul of salt. Mix all well together, and bake in rings. To be mixed at night, for use the next morning ; and in the morning for evening use. Corn Muffins (Quickly Made). One pint of com meal sifted, one egg, and one pint of sweet milk, with a teaspoonful of butter and half a tea- spoonful of salt. Mix quickly, and bake in patty-pans or muffin-hoops. The whole process will not take more than twenty minutes. 80 VmOINIA COOKERY-BOOK. The same batter dropped from a spoon into cakes of oval shape, and baked in a stove-pan, makes what is fa- miliarly known in Virginia as a "scratch-back." They are nice little com cakes, can be made in a hurry, and serve well for a change. Hoe Cakb. Three spoonfuls of small hominy or grits, two of rice flour, a teaspoonf ul of butter, and milk sufficient to make the mixture into a thin batter (half a pint would be about the proper thing) ; a salt-spoonful of salt. Bake on a hoe or hot griddle. Alabama Rice Bread. One pint of rice boiled soft, six eggs beaten light, one pint of milk, half a pint of corn meal, a table-spoonful of butter, and a teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.